Posts Tagged ‘great for leftovers’

Need to feed a crowd? Try chicken soft tacos! Put flour and corn tortillas and everyone can have their pick. This recipe can feed 10-12 with toppings. Or, half the recipe and make it for your family tonight!

Steph’s Crock Pot Chicken Soft Tacos… for a crowd

4 breasts of chicken

1 onion, halved and sliced

1 bell pepper, halved and sliced

Mojo marinade (find it in the Hispanic section of any grocery store)

Place a bit of Mojo marinade in the bottom of your crock pot (about 2-3 Tablespoons). Add the chicken breasts whole and the sliced onion on top. Pour a bit more marinade on top. Set your crock pot to low to and cook for 2 hours. Give everything a good stir and top with sliced bell peppers. Cook for an additional hour bringing your total cooking time to 3 hours*. Using two forks, shred all the chicken incorporating the liquid that has gathered at the bottom. If you beat up some of the onion and peppers that’s fine too.

I like to have bowls along side with lots of shredded lettuce, salsa, cheese as well as a stack of small flour tortillas and a stack of small white corn tortillas (corn tortillas give guests a gluten free option, the lettuce gives guests a salad/carb free option). Warm them initially by placing in a stack in the microwave on half power for 1 minute, flip and repeat …OR… wrap the stack with foil and place in a 350 degree oven for 5-7 minutes.

*Note about Crock Pots: If you have an older version Crock Pot, you may need to cook this dish for 4 hours. Standards now require crock pots to be hotter, faster than they used to be. You will know when the chicken is done when it easily shreds using 2 forks. Another option would be to keep the time at 3 hours, but set your crock pot on High.

Want an unconventional twist on this dish? Replace the peppers with a can of drained, crushed pineapple.

So, what’s Mojo? It’s a Mexican sour orange marinade that has lots of vinegar and ground spices including both black and white pepper.

What to do with leftovers? Make Mexican Chicken Soup! Add leftovers to a soup pot, Add 2-3 cans of chicken broth depending on how much meat you have left. Add 1/2 can of Rotel, and a tablespoon of cumin. Simmer for 1 hour and top with fresh cilantro leaves. Serve tortilla chips on the side. Yum!

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